Ingredients
CAKE:
1 1/4 cups cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, room temp
3/4 cup sugar
3 egg whites
1 teaspoon almond extract
1/2 cup milk whole
BLOOD ORANGE BUTTERCREAM:
1 cup unsalted butter softened
3 ½ to 4 cups confectioners sugar (10X preferred)
Zest of one blood orange
5 tablespoons blood orange juice
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon milk, as needed
Directions
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Preheat oven to 350°F and line two 6" cake pans with parchment.
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Mix flour, salt, and baking powder in a bowl. In a separate bowl, cream butter and sugar, then beat in eggs, almond extract, and alternate adding dry mix and milk.
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Pour into pans, tap to remove air bubbles, and bake for 20 minutes or until tested clean. Cool in pan for 5 minutes, then transfer to a wire rack.
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Cream butter, then gradually add in confectioners sugar.
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Mix in zest, juice, salt, and vanilla. Adjust consistency with milk or more sugar if needed.
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Frost the cooled cake and garnish with blood orange slices.